Eat Your Sunscreen Recipes

Eat Your Sunscreen Recipes

Now that summer’s here, we hope you have your sunscreen ready to go. But another way to protect yourself is by “eating your sunscreen.” Dr. Murad says eating certain foods can improve your body’s natural environmental defenses and increase your cellular health. Although daily SPF is essential, it’s helpful to double up on your sun protection through foods that help from the inside out.

Since June is National Fruit and Vegetables Month, here are 3 recipes to help you eat your sunscreen:

Spinach Pomegranate Salad with Pears and Hazelnuts

Pomegranates are rich in polyphenols, which provide anti-inflammatory and anti-oxidative protection to fight free radicals. Spinach contains coenzyme Q10, which helps neutralize free radicals and minimize the damage they cause from penetrating your cells.


3/4 cup unsweetened pomegranate juice

1 tablespoon fresh lemon juice

2 teaspoons roasted hazelnut oil or extra-virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon minced fresh thyme leaves

1/8 teaspoon freshly ground black pepper

5 ounces spinach leaves

3/4 cup finely shredded radicchio

1/2 cup pomegranate seeds

1/2 cup coarsely chopped toasted hazelnuts

1 large Bartlett pear


  1. In a small saucepan, boil pomegranate juice until reduced to 1/4 cup, for about 5 to 6 minutes. Let cool. Whisk in lemon juice, oil, salt, thyme and pepper.
  2. In a salad bowl, gently mix spinach, radicchio, pomegranate seeds, and hazelnuts with dressing. Divide among 6 plates.
  3. Quarter pear and core. Thinly slice crosswise, and then stack slices and cut into matchsticks. Arrange pear slices on salads.

Recipe from


Herb-Parmesan Roasted Tomatoes

Tomatoes contain carotenoids, which help protect cells from the danger of free radicals that may be produced by the body, pollution, cigarette smoke, and more.


1/4 cup grated Parmesan cheese

1/2 teaspoon dried oregano

1/8 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1/8 teaspoon garlic powder

2 teaspoons extra-virgin olive oil

12 1/2-inch-thick tomato slices, from 6 medium-sized tomatoes


  1. Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper. In a small bowl, combine Parmesan, oregano, salt, pepper and garlic powder. Add olive oil and stir to form a moist mixture.
  2. Arrange tomato slices on baking sheet and spoon a heaping 1/2 teaspoon of the Parmesan mixture on top of each slice, dividing evenly. Use your fingertips to press into an even layer. Bake until tomatoes are soft and topping begins to brown, about 20 minutes. Serve hot or warm.

Recipe from


Mango-Pineapple Salsa

Mangoes are rich in Vitamin C, which is responsible for producing collagen to help skin look plumper and younger.


1 ripe mango, peeled, cored and diced small (about 2 cups)
1 cup diced pineapple
½ cup minced red onion
1 jalapeno pepper, seeded and minced
3 tablespoons lime juice
3 tablespoons chopped cilantro
Salt to taste


Mix together all of the ingredients and season with salt to taste. Serve with your favorite tortilla chips. The salsa can be stored in an airtight container in the refrigerator for up to 2 days.

Recipe from

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